Colored flower frosting

Frosting

*Brown, starshaped seedpods; available in the spice section of some supermarkets, at specialty foods stores, and at Asian markets.

**A spice blend that usually contains ground aniseed, cinnamon, star anise, cloves, or ginger; available in the spice section of most supermarkets.

Chocolate bark:

*Available in the baking section of most supermarkets and at specialty foods stores.

**Italian cream cheese; available at many supermarkets and Italian markets.

Garnish:

Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

Step 1 Put oven rack in middle position and preheat oven to 375°F. Line a 13- by 9-inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).

For this step you will need

1 stick unsalted butter, softened

1 1/2 cups unsalted butter , at room temperature

Special equipment: A 9-inch springform pan; a small offset metal spatula

Step 2 Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.

Step 3 Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.

For this step you will need

1 stick unsalted butter, softened

3/4 cup packed dark brown sugar

1 1/2 cups unsalted butter , at room temperature

48 oz. confectioners’ sugar

Step 4 Beat in egg until combined. Reduce speed to low, then mix in flour mixture until just combined. Stir in chocolate chips and candy.

For this step you will need

1 large egg

1 cup semisweet chocolate chips

Step 5 Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes.

Step 6 Cool completely in pan on a rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with a spatula.